This is my favourite recipe for banana yoghurt pancakes, which are made without eggs or milk. They have a delicious, slightly tangy flavour (because of the yoghurt) and I’ve also tried my best to make them low sugar – we are using bananas after all, which are nice and sweet already!
This is also a great recipe to use if you don’t have any eggs in your fridge (or want to keep them for other recipes) and because of that it’s quite budget friendly.
These banana yoghurt pancakes are great to serve warm or cold with your choice of your toppings for a delicious breakfast, brunch or afternoon snack! Extra bananas on top with a melted dark chocolate is always a winning combination for me, but you can also eat them as they are without any special pancake toppings (the flavour is that good!).
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Why make this recipe?
- No eggs pancake – can be made to suit a vegan diet
- Budget friendly recipe
- Healthy pancake recipe – full of fibre, protein, potassium, magnesium, low in fat and only 50 calories per pancake
My top tips on making banana yoghurt pancakes successfully first time round
Whilst I’ve tried my best to measure out the banana portion of this recipe, I do find that even when I follow my own recipe, I sometimes end up with a slightly thicker or thinner pancake batter.
This is because I sometimes also use slightly unrippened bananas or use thick Greek Yoghurt or slightly thinner soya yoghurt and all of these variations, impact the consistency of the pancake batter.
I would always wanted to end up on a slightly thicker side of the pancake batter as we are not using eggs in this recipe and if the batter is to thin the pancakes will be difficult to turn round and also might be still runny inside when the outside is already cooked.
To make sure that you dont’ end up with a bit of runny batter (and a pancake emergency on your hands…), leave out some of the yoghurt as you are mixing the batter. Only add the full amount if the batter feels very thick.
If you add everything together and it’s very runny, use and extra tablespoon of flour to thicken the batter.
What makes this pancake work
- The banana is a great flavour and together with the yoghurt makes a great tasting pancake
- Using full fat Greek Yoghurt makes the yoghurt more prominent, but you can use other yoghurts too
- Adding a pinch of salt helps to sharpen the flavours and won’t make your pancakes taste bland
Pro tip
To make these banana yoghurt pancakes evenly cooked, make sure that you heat your frying pan only to low to medium heat.
I find that I need to cook these pancakes extra slow as too much heat is going to burn the pancakes on the outside (or make them brown too quickly) and they might end up undercooked in the middle. I also always use some vegetable oil to brush the frying pan to make sure that my pancakes won’t stick to the pan and I can easily turn them.
Any specialist equipment needed to make pancakes?
You don’t need specialist equipment to fry your pancakes, any large frying pan, flat griddle or even a large saucepan will be fine to use.
Since I make pancakes quite often, I’ve treated myself to a special pancake frying pan which, I think, makes a difference in how the pancakes rise.
My pancake pan has four deep cavities, which keep the pancake nicely together and prevents the pancake batter from spreading over. I also think that this makes the pancakes to rise a bit higher, but that might be just my wishful thinking! The pancake are definitely nice and light when I make them, so I’m very happy with my pancake pan.
I think having a specialist pancake pan is totally worth it, as it also helps me to portion the pancakes and I know exactly how many I get from each recipe.
SUGAR FREE PANCAKES RECIPES
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Ingredients & Possible Substitutions for banana yoghurt pancakes
Bananas
The bananas in this recipe are replacing the egg, but they are also adding a great flavour that compliments the yoghurt. I prefer to use ripe bananas as they have more flavour and also more sugar than un-ripen bananas. Depending on your personal choice, if you use nicely ripened bananas, you don’t need to use any sugar.
Because we are using fair amount of bananas in this recipe, they also act as part of the wet ingredients (to replace some of the usual milk in the recipe). I sometimes use previously frozen bananas or very ripened bananas, so the batter is often quite dark, but the banana flavour is even more intense.
Yoghurt
I usually use full fat Greek white yoghurt and both dairy and dairy free versions are fine to use with this pancake recipe.
Any other plain yoghurt (full fat, low fat) or plant based yoghurt will work as well, but depending on the yoghurt the consistency of the pancake batter might change. Full fat yoghurts are thicker than plant based or low fat yoghurts, so you will need to bear that in mind when making this pancake recipe.
Flour
I’ve used all-purpose – plain flour (cake flour) in this recipe, but you could use any low gluten type of fine flour or a mix of different flours.
To keep the pancakes still nice, light and fluffy you could use 2/3 of the total amount of all purpose – plain flour and 1/3 of different flour, such as:
- Oat Flour
- Blended Oats & Plain Flour mix – 50% oats and 50% flour
- Spelt Flour
- Potato Flour
- Lupin Flour
- Wholemeal Plain (Cake) Flour
- Buckwheat Flour
Please don’t use self-raising flour for this recipe as we are going to use baking powder as a raising agent and it would be just too much rasing agent together.
If you do decide to use gluten free flour, I’d recommend that you use xanthan gum to add to your flour mix to prevent your pancakes from falling apart. These banana yoghurt pancakes don’t have any eggs in and the gluten is what’s holding them together.
Baking powder
I’ve used baking powder for this banana yoghurt pancakes recipe, as it’s partly replacing the ‘raise’ you would normally get from eggs.
Sugar
This recipe will work with any white granulated or white caster of sugar. I’ve used regular caster sugar, but you can change the flavour of the pancakes by using other types of sugars.
Darker sugars, such as light brown sugar, coconut sugar or similar types of sugar will add colour and flavour to your pancakes.
If you want to use liquid sugars, such as honey, agave or maple syrup, you might need to add a little less yoghurt to compensate for the liquid sugar syrup.
I only use one teaspoon of sugar for this recipe, which I think it’s quite low, but if you want to you can add a little more if needed, but the bananas are usually sweet enough.
Salt
I always add a tiny pinch of salt to my pancake batter because it helps to bring all the flavours together. I use regular fine table or cooking salt.
Vegetable or Sunflower oil
Use any kind of vegetable, sunflower or non-flavoured type of oil.
You can use any flavourless type of oil, that won’t add any extra flavour to your pancakes. If you can avoid it don’t use olive or coconut oil as these have a little too much flavour (although they will work with this recipe too).
Variation on this recipe
These pancakes are pretty amazing as they are, but you can easily make them different if you use cinnamon, mixed spice or other sweet spices, change the type of sugar, add chocolate or carob chips.
Banana Yoghurt & Chocolate Chips Pancakes – add 1/4 cup (or a small handful) of chocolate or carob chips to the pancake batter and follow the recipe as it is.
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How to make banana yoghurt pancakes without eggs and milk
In a medium bowl, add the dry ingredients together – the flour, sugar, cinnamon powder, baking powder, tiny pinch of salt, and stir well to combine.
In another bowl, mash up the banana and measure them out.
Measure out the yoghurt, but keep it in the measuring cup or bowl separately.
Add the banana into the dry pancake mixture and add the yoghurt. Start stirring and only add water if the batter is too thick.
Prepare your frying pan and heat it to a low to medium heat. You want to make sure that your frying pan is not too hot as it could make the pancakes brown too quick and then they won’t cook in the middle properly.
Pour small dolops of the pancake batter on your frying pan.
When you see that the top of the pancake batter begins to bubble, turn the pancakes carefully and cook on the other side until nicely golden.
Can I use pancake mix for this recipe?
Actually, yes, you can! Most pancake mixes have the dry ingredients already pre-mixed in and you usually need to add eggs and milk and sometimes butter.
All you need to do is to replace the egg with bananas and milk with yoghurt and follow your pancake mix instructions. Alternatively, you can follow my recipe and replace the flour, baking powder and sugar with you pancake mix.
Pancake mixes are great to have in the kitchen cupboard as they are very easy to use and have a very good shelf-life. It’s a good option to have, if you don’t have extra flour or baking powder around.
How else can you make this banana yoghurt recipe? Allergies, dietary requirements
This banana yoghurt pancake recipe (as it is) is not suitable for a gluten or dairy-free diet. It’s also not suitable for vegan diet, although it’s fine for vegetarian diet. But, here is how you can make a few tweaks to this recipe to make it suit your diet very easily:
Gluten-Free Version
Swap the plain flour for gluten-free plain flour mix and either add 1/4-1/2 teaspoon of xantham gum or use it as it is if your gluten-free flour already has a xantham gum mixed in.
Dairy Free Version
Swap the regular yoghurt for your favourite plant based yoghurt.
Use vegetable oil instead of butter to grease the frying pan.
Vegan Version
Use vegetable oil instead of butter to grease the frying pan. Swap the dairy yoghurt for plant based yoghurt.
GLUTEN FREE PANCAKES RECIPES
Serving size
This recipe makes approximately 8 medium sized pancakes, and it’s the perfect portion to serve 2 people.
Can I scale up or down this recipe?
Yes, absolutely – you are welcome to half the recipe by halving all the ingredients. This would make it a perfect portion (4 pancakes) for one person. I sometimes do that, when I’m making this recipe just for myself.
You can also scale up this recipe, by doubling all the ingredients and make pancakes enough for the whole family.
How to serve banana yoghurt pancakes
You can serve these pancakes hot or cold, they taste delicious either way. I sometimes take them with me when I’m working away or going for a day trip and eat them as they are (without any toppings). The banana flavour comes out really nicely when you don’t actually add anything else to these pancakes.
Toppings & Sauces Ideas
My favourite way of serving these pancakes is to add extra yoghurt on the top, few sliced bananas and drizzle them with melted dark chocolate.
The flavour of these banana yoghurt pancakes is slightly tart (because of the yoghurt) with a subtle banana flavour. Because of that I find that the best flavours that go well with these pancakes are:
- Peanut Butter
- Almond Butter
- Nutella or chocolate or hazelnut spread
- Sliced bananas
- Melted dark chocolate
- Maple syrup or maple syrup substitutions, but be careful of adding too much if you are keeping your sugar intake low
- Pecan nuts
HOMEMADE TOPPINGS RECIPES
How to store banana yoghurt pancakes if you have any leftovers
If you do have some leftovers, cover your pancakes with another plate (or place them into an airtight container) and keep them in the fridge for 1-3 days maximum. Don’t leave them out for too long as we’ve used fresh (or frozen) bananas and they might start going off after few days.
How to re-heat banana yoghurt pancakes
Microwave
Simply microwave the pancakes for 10-20 seconds depending on the quantity. Check after 10 sec and add more time if needed. You can keep them stacked in a 3-4 to prevent them from overheating or burning.
Oven
You can also use the oven to re-heat your pancakes by heating the oven to about 180 Celsius (350 Fareiheigh) for 5 minutes – depending on the quantity and leaving the pancakes to warm through.
Saucepan
If you don’t have access to microwave or oven, you can also warm up pancakes over a saucepan of hot water.
To warm up pancakes over hot water, first add some water (1 inch – 3 cm) to a medium size saucepan and place it on a medium heat.
You can get the water boiling if you want, but then lower the heat down to let the water simmer only. Add the pancakes – ideally spaced out) to a bowl or plate and place it on top of the saucepan. If you have something suitable, like a large lid or another light plastic bowl, cover the pancakes to make them warm up quicker.
Let the water to simmer for 5 minutes, by which time the pancakes should be nice and hot.
Troubleshooting Tips
What to do if my pancake batter is too thick?
The thickness of your pancake batter will depend on what type of flour you choose. If you’ve mixed everything together and you’ve ended up with thick batter, add 1 tablespoon of water and stir it in.
Add another tablespoon of water if needed and continue until you are happy with the consistency (but don’t make the batter to thin as you banana pancakes might be too difficult to turn/flip when you cook them).
Banana Yoghurt Pancakes – No Egg, No Milk Recipe
Equipment
- frying pan griddle or pancake pan
Ingredients
- 1/2 cup flour plain or wholemeal cake flour or gluten free flour
- 1/2 cup yoghurt Greek or Plain Yoghurt or plant based yoghurt
- 1/4 cup mashed bananas about 1 small banana
- 1 1/2 teaspoon brown sugar or to taste
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon powder
- tiny pinch of fine salt
- 3 teaspoons water or little more to thin down the pancake batter
Instructions
- In a medium bowl, add the dry ingredients together – the flour, sugar, cinnamon powder, baking powder, tiny pinch of salt, and stir well to combine.
- In another bowl, mash up the banana and measure them out.
- Measure out the yoghurt, but keep it in the measuring cup or bowl separately.
- Add the banana into the dry pancake mixture and add the yoghurt. Start stirring and only add water if the batter is too thick.
- Prepare your frying pan and heat it to a low to medium heat. You want to make sure that your frying pan is not too hot as it could make the pancakes brown too quick and then they won't cook in the middle properly.
- Pour small dolops of the pancake batter on your frying pan.
- When you see that the top of the pancake batter begins to bubble, turn the pancakes carefully and cook on the other side until nicely golden.
- Serve with additional bananas, more yoghurt and melted dark chocolate.
Notes
Nutrition
This blog post was originally written on 12 May 2019 and last updated on 26 March 2023
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